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Edible vegan sausage casings | for your vegan sausage products.

19,99

In stock

This extraordinary edible plant-based casing was specially developed for use in vegetarian and vegan recipes. It enhances mouthfeel of your vegan sausage by adding a covering that adds structure and pleasant bite to the final product.

In stock

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Description

Finally, a plant-based edible vegan casing for your vegan sausage products. This is what you have been waiting for!

This extraordinary plant-based casing was specially developed for use in vegetarian and vegan recipes. It enhances the mouthfeel of your vegan sausage by adding a covering that adds structure and pleasant bite to the final product.

This edible vegan sausage casing is suitable for both fresh and cooked sausages. It has excellent frying qualities and a tender bite. It is easy to stuff and handle. The casing can be used with existing meat stuffing, linking and processing machinery or handstuffers.

The skin gives an excellent appearance and texture to all sausages whether they are vegetarian or meat-based.

Suitable for commercial use and at home.

Contents

  • Caliber: 26 mm
  • Length: around 15 meters (50 feet)
  • Color: transparent
  • Gluten-free
  • GMO-free
  • Allergen-free
  • Kosher
  • 100% vegetable product (alginate)
  • Produced in: Spain
  • Shelf-life: indefinately (please keep away from moisture)

How to use our edible vegan sausage casing?

  1. Do not soak before use
  2. Do not stuff beyond capacity
  3. Cook or fry
  4. Any remaining casing should be kept sealed, away from moisture. The casing tends to absorb moisture.

Online on demand workshop ‘how to make vegan cheese at home’ (subtitled).

During this English subtitled workshop you will learn the theory and practice of making vegan cheesevegan blue cheese starter kits at home, with a focus on vegan camembert and vegan blue cheese . Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques,  will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions. Click here for more info.

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